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September 2, 2011

Coca-Cola BBQ Ribs: hold on to your seat!

Image via WikipediaSo as I wrote before, I'm now the proud owner of a Big Green Egg BBQ (BGE). I'm learning as I go and I will document my snafus on my learnings in a future post I promise. For this one, because it's the long weekend I thought I would share a discovery I made about ribs and Coca-Cola. Actually I think it sounds better when called Fred's Roca Cola Ribs ;-) but it's with good old Coke.

I BBQ'd more meat this year than I have in previous years. Ribs for my taste buds are as if I had died and gone to heaven. And with my Roca Cola Ribs I can now have that awesome taste right in my own backyard. I did ribs several times this summer and since I had read about people using Coca-Cola for their ribs, I thought I would try it. I was disappointed that most recipes for cola ribs are about boiling them, which is not nearly as much fun or tasty to me. So that was the opportunity I needed to just go wild!

The Rub

I'm no expert on rubs; here is what works at my house for two racks of ribs:

3 Tbsp - Chili powder

1 Tsp - Chipotle powder

2 Tbsp - Dry mustard

1 Tbsp - Salt

1 Tbsp - Peper

1 Tbsp - Brown Sugar

Ideally apply the rub the night before BBQing and store in fridge.

Basic Ribs

Anybody can count to 3 and anybody can count from 3 to 1 in reverse. This is all it takes really. For regular back ribs, this is what works for me. The fundamental idea is 3 hours direct on the BBQ, then 2 hours wrapped in foil on the BBQ, and then 1 hour with the coating on the BBQ.

Step 1 - Heat the BGE to 200F-225F with a plate setter for indirect grilling and with a clean drip pan full of water. Put the ribs on the grill. Get plenty of good old maple wood to throw on the charcoal once in a while. You're looking for a continuous smoke over the first 3 hours. Flip the ribs every 45 minutes.

Step 2 - Wrap the ribs in foil and put them straight back into the BGE for another 2 hours.

Step 3 - Now unwrap the ribs, making sure to handle with care as they could be very fragile, and put back on the grill at 350F-400F with the plate setter removed. The goal here initially is to dry them out a little with the heat so they become firmer. Once the ribs have lost a bit of their humidity on the outside, it is time to coat with a sauce of your choice. Once the sauce is on watch carefully because they can burn quickly with all the sugar in the sauce. This last hour of cooking is variable; it could be 30 minutes .. or 40 .. it's something to be played by ear.

Easy Peasy ain't it!

Now for the Roca Cola Thing

At step 2 above, when you wrap the ribs in foil, pour in 3/4 cup of Coke on top of the ribs for each rack and make sure it doesn't leak anywhere. Wrap them up and put back on the BBQ. The Coke will evaporate into the ribs; the Coke vapor will be the moisture of the ribs.

At step 3 above, you need Fred's Roca Cola sauce.

Fred's Roca Cola Sauce:

1 Tbsp of butter or vegetable oil

1 garlic clove mashed

1/2 of a Chipotle in Adobo* sauce (to taste, this is just enough bite for kids)

2 Cups Coke

1/2 Cup Ketchup

3/4 Cup Brown Sugar

* chipotle in adobo sauce can be found in Mexican food section in grocery stores or small Mexican/South American markets - use 1/2 chipotle pepper for this recipe

In a saucepan, heat the butter/oil, then drop in the garlic and the chipotle. Mix well. Add other ingredients to the saucepan and bring to boil. Reduce heat and let simmer until it reduces enough to thickly coat a spoon. It should be a very dark sauce.

45 comments:

Hey Youssri, it's indeed super yummy! EGG is really good especially, that to smoke it's so darn easy you just put wood on the charcoal. Starting the fire, is also very easy there is an electric starter you can buy, it's an element you put in the coal and it heats enough to light the charcoal. You can also use a chimney where you light it up with journal. and last there are the typical fire starters.

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